Eggplant Curry (Indian) Recipe

Name: Eggplant Curry (Indian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 small onions; 2 garlic cloves; 1 inch ginger; 1 red chili pepper; 1 green chili pepper; 1 tablespoon ground coriander; 1 teaspoon brown mustard seeds; 1 teaspoon cumin seed; 4 curry leaves; 1 tablespoon ghee; 1 teaspoon tamarind puree; 1 tablespoon tomato paste; 1 cup coconut milk; salt, to taste

Servings: persons

1 medium eggplant
2 small onions
2 garlic cloves
1 inch ginger
1 red chili pepper
1 green chili pepper
1 tablespoon ground coriander
1 teaspoon brown mustard seeds
1 teaspoon cumin seed
4 curry leaves
1 tablespoon ghee
1 teaspoon tamarind puree
1 tablespoon tomato paste
1 cup coconut milk
salt, to taste

1
Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside.
2
Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed.
3
Slice onions thinly.
4
Seed and finely chop red and green chili peppers.
5
In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned.
6
Meanwhile, pat eggplant slices dry and cube them.
7
Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes.
8
Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft.
9
Serve with rice, roti, dal or meat curry!

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium eggplant, 2 small onions, 2 garlic cloves, 1 inch ginger, and more.

Yes, Eggplant Curry (Indian) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Curry (Indian)

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